Delicious creamy vegan curry that will satisfy any appetite. I came up with this recipe when we found a huge puff ball mushroom on a walk one chilly autumn morning. I don’t expect you to have a puff ball mushroom and chestnut mushrooms will do just as well.
2 tbsp vegetable oil
1 onion, sliced
2 cloves garlic, finely chopped
4 cm ginger, grated
1 chilli, finely chopped
500 g mushrooms, roughly chopped
10-12 cherry tomatoes
200 g peas, thawed if frozen
400 g can coconut milk
100 g spinach leaves
SPICE BLEND
2 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp fenugreek seeds
1 tbsp black mustard seeds
10 cloves
1 stick cinnamon
1 tsp ground cardamom
1 tsp chilli flakes
1/4 tsp ground nutmeg
1 tbsp tumeric
Place a frying pan over a low heat, add Coriander, cumin, fenugreek and mustard seeds along with cinnamon and cloves to the pan. Cook for a couple of minutes until lightly toasted and fragrant being careful not to burn. Remove from the heat and grind in a spice grinder or mortar and pestle. Add the remaining spice ingredients and set aside.
Heat the oil over a low heat in a large sauté pan. Add the onions and cook gently until soft. Add the garlic, ginger and chilli and cook for a couple of minutes. Stir in 2 tbsp of spice blend stir and add a splash of water if it gets too dry. Add the mushrooms and toss in the onion and spice mix adding a little. more water to help coat the mushrooms. season well with salt and pepper and cook for 5 minutes.
Add the cherry tomatoes and peas. Pour over the stock and coconut milk and leave to simmer for 5 minutes. Stir in the spinach leaves and serve with steamed rice.
Mushroom, Spinach & Tomato Curry
Ingredients
- 2 tbsp vegetable oil
- 1 onion sliced
- 2 cloves garlic finely diced
- 4 cm ginger grated
- 1 chilli finely diced
- 500 g mushrooms cut into large chunks
- 12 cherry tomatoes
- 200 g peas Thawed if frozen
- 200 ml vegetable stock
- 400 g coconut milk
- 100 g spinach leaves
Spice Blend
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp fenugreek seeds
- 1 tbsp black mustard seeds
- 10 cloves
- 1 stick cinnamon
- 1 tsp ground cardamon
- 1 tsp chilli flakes
- 1/4 tsp nutmeg
- 1 tbsp turmeric
Instructions
- Place a frying pan over a low heat, add Coriander, cumin, fenugreek and mustard seeds along with cinnamon and cloves to the pan. Cook for a couple of minutes until lightly toasted and fragrant being careful not to burn. Remove from the heat and grind in a spice grinder or mortar and pestle. Add the remaining spice ingredients and set aside.
- Heat the oil over a low heat in a large sauté pan. Add the onions and cook gently until soft. Add the garlic, ginger and chilli and cook for a couple of minutes. Stir in 2 tbsp of spice blend stir and add a splash of water if it gets too dry. Add the mushrooms and toss in the onion and spice mix adding a little. more water to help coat the mushrooms. season well with salt and pepper and cook for 5 minutes.
- Add the cherry tomatoes and peas. Pour over the stock and coconut milk and leave to simmer for 5 minutes. Stir in the spinach leaves and serve with steamed rice.
Video
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